Peggy Scott Laborde

This week on Inside the Arts, conversation with internationally acclaimed concert pianist Awadagin Pratt. Plus, we recall memories of Audubon Park with WYES-TV's Peggy Scott Laborde.

And we round out with cream of the crop photos from the collection of the New Orleans Museum of Art.

Inside the Arts — Tuesdays at 1 p.m. and Thursdays at 8:35 a.m.

Cheese Pumpkin Jam (Yields approximately 3 cups)

1 small cheese pumpkin (or other dense variety)
6 cups sugar
8 cups water

Peel the pumpkin, scoop out the seeds and the stringy membrane that holds them in. Cut into 1 inch sized cubes. In a large, heavy pot add 1 cups of sugar and 2 cups of water for each 4 cups of pumpkin. When the sugar is dissolved, add the pumpkin, bring to a boil and then reduce to a low simmer. Cook uncovered until the liquid has dissolved and the pumpkin is reduced to jam.